Taste of Success
In the summer of 2003 members of the Catering & Bars team saw off the opposition from 19 other universities to take a top catering trophy and a £500 prize.
Over a one and a half-hour period, five judges watched chefs, Simon Argiriou, Andrew Mason and Paul Robson prepare, produce and present a spectacular three-course meal for four people.
"It's a mark of confidence in the standard of our more specialised catering service, which is such an important element in marketing the University as an attractive venue for national or international conferences or events," said Deputy Catering Manager, Julia Harris.
"This competition was based around a menu for just four people, but we have the ability and imagination to prepare similar menus for several hundred people. From student reunions to conference delegates to luncheons attended by the Queen and the Duke of Edinburgh, nothing is too great a challenge".
Winning the award also assists with the training and development of all the chefs within the Residences & Catering Division's catering team and it reinforces our commitment to providing a quality service in all university catering units on a daily basis.
Kristina Rushton, Human Resource & Quality Manager, added "the whole team devoted their own time, during the evenings, to train for this competition, we are so pleased their commitment and determination has been recognised."